*  Exported from  MasterCook  *
 
                              THE BASIC BAGEL
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Warm water (100 to 115
                         -deg.F)
    2       pk           Active dry yeast
    3       tb           Sugar
    3       ts           Salt
                         About 5 3/4 cup all-purpose
                         -flour (unsifted)
    3       qt           Water with 1 Tbl sugar
                         Cornmeal
    1                    Egg yolk beaten with 1 Tbl
                         -water
 
   Combine water and yeast in the large bowl of an
   electric mixer; let stand 5 minutes. Stir in sugar and
   salt; gradually mix in 4 cup of the flour. Beat at
   medium speed for 5 minutes. With a spoon, mix in about
   1 1/4 cups more flour to make a stiff dough. Turn out
   on a floured board and knead until smooth, elastic,
   and no longer sticky, about 15 minutes; add more flour
   as needed (dough should be firmer than for most other
   yeast breads). Place in a greased bowl, cover, and let
   rise in a warm place until almost doubled, about 40
   minutes. Knead dough lightly, then divide into 12
   equal pieces. To shape, knead each piece, forming it
   into a smooth ball. Holding ball with both hands, poke
   your thumbs through the center. With one thumb in the
   hole, work around perimeter, shaping bagel like a
   doughnut, 3 to 3 1/2 inches across. Place shaped
   bagels on a lightly floured board, cover lightly, and
   let stand in a warm place for 20 minutes. Bring the
   water-sugar mixture to boiling in a 4 or 5 quart pan;
   adjust heat to keep it boiling gently. Lightly grease
   baking a baking sheet and sprinkle with cornmeal.
   Gently lift one bagel at a time and drop into water;
   boil about 4 at a time, turning often, for 5 minutes.
   Lift out with a slotted spatula, drain briefly on a
   towel, and place on the baking sheet. Brush bagels
   with the egg yolk glaze and bake in  a 400 deg.F oven
   for about 35 to 40 minutes, or until well browned and
   crusty. Cool on a rack. Makes 12.
   
   WHOLE WHEAT BAGELS -----+-----+------ Follow basic
   recipe, omitting sugar; use 3 Tbl honey instead. In
   place of the flour, use 2 cups whole wheat, 1/2 cup
   wheat germ, and about 2 3/4 cups all-purpose flour.
   Mix in all the whole wheat flour and wheat germ and 1
   1/4 cups all-purpose flour before beating dough. Then
   mix in about 1 1/2 cups more all-purpose flour, knead,
   and finish as directed.
   
   PUMPERNICKEL BAGELS *+* Follow basic recipe, omitting
   sugar; instead use 3 Tbl dark molasses. In place of
   the flour use 2 cups each rye and whole wheat and
   about 1 3/4 cups all-purpose flour. Add all the rye
   and 1 cup each of the whole wheat and all-purpose
   before beating dough. Then add remaining 1 cup of
   whole wheat and about 3/4 cup more all-purpose flour,
   knead, and finish as directed.
   
   MORE BAGEL VARIETY ----+-----+------- Try adding 1/2
   cup instant toasted onion to the whole wheat or basic
   bagels; add it to the yeast mixture along with the
   sugar and salt. Or sprinkle 1/2 tsp poppy or sesame
   seed or 1/4 tsp coarse salt on each glazed bagel
   before baking. Or add 1 Tbl caraway seed to
   pumpernickel bagels, then sprinkle each glazed bagel
   with 1/2 tsp more caraway seed before baking.
  
 
 
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